2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

3. Makes about 120 cookies

4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies